African Chicken Curry (Kuku Paka)

Step 1: Pat the chicken dry with paper towels, then sprinkle it with the salt and pepper.

Step 2: Heat the oil in a large heavy-bottomed pot over high heat. Add the thighs skin-side down and cook for 4 to 5 minutes, until golden brown. Turn and cook the other side for 1 minute. Transfer the thighs to a plate; they will still be raw inside. Brown the drumsticks as best you can, turning to brown three sides for about 2 minutes per side. Transfer them to the plate.

Step 3: Turn the heat down to medium-high. Add the onion and cook for 1 minute, until softened. Add the garlic and ginger and cook for 30 seconds. Add the coriander, cumin, turmeric, and chilli. Stir for 30 seconds.

Step 4: Add the coconut milk, tomato, and salt. Stir, then return the chicken to the pot, including the juices on the plate. Submerge the chicken as best you can.

Step 5: Once the sauce comes to a simmer, reduce the heat so it bubbles gently. Cover and cook for 10 minutes. Remove the lid and simmer for a further 20 minutes, stirring occasionally to keep the base from catching.

Step 6: Stir in the lemon juice and half the coriander. Ladle into bowls and garnish with the remaining coriander.